Vegan Italian Meatballs

Italian Meatballs

Ingredients:
1 c. vegetable broth
1/2 c. pinto beans
1/4 c. rolled oatmeal
1/4 c. nutritional yeast
1 c. vital wheat gluten
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. fennel
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
1 tsp. dried parsley
1/2 tsp. red pepper flakes
1/4 tsp. paprika
1/4 tsp. cumin
2 Tbsp. soy sauce
2 Tbsp. vegan Worchesterchire sauce
2 Tbsp. olive oil
tin foil
30 twisty-ties (optional)
Directions:
Fill steamer with water and get it boiling.
Cut tin foil into about thirty 3"x3" pieces.
Mash pinto beans until no beans are left intact. Add vegetable broth, soy sauce, Worchesterchire sauce, olive oil, and wisk to combine.
Add spices, and stir to combine. Add nutritional yeast and oats, and once it's all combined, add the wheat gluten. The gluten will instantly bind everything together, so make sure it's all combined before putting the gluten in. Stir to combine.
Make about 30 balls from the mixture, and put each in the center of a piece of tin foil.
Fold the corners up and twist them together, so that none of the mixture can escape out of the side. If you are using twisty-ties, tie them around the top. Otherwise, twist to seal.
Steam for 40 minutes. Let the meatballs rest for about 10 minutes before taking them out of the tin foil. They can be served immediately, frozen, or stored in an air-tight container in the fridge for about a week.
Makes 30 "meat"balls.